Vertical broiler



(No Model.) 4 Sheets-Sheet. 1.

J. GIBBO NS. VERTICAL BROILBR. No. 457,316. Patented Aug. 4, 1891.

lug;

WITNESSES: INVENTOR amwaw ATTORNEY we uonms per an: cm mrmrmnm,msnmm'ou, n. 04

(No Model.) 4 Sheets-:Sheet 2,

J. GIBBONS.

4 VERTICAL BROILER.

No. 457,316. Patented Aug. 4, 1891.

' A TTORNEYQ m: mm: PETERS cm. mom-mum, msumn'rEgEc.

(No Model.) 4 Sheets-Sheet 3.

J. GIBBONS. VERTICAL BROILER.

No. 457,316. Patented Aug. 4, 1891.

IN VEN TOR ATTORNEY WITNESSES:

UNI-TED STATES PATENT OFFICE.

JAMES GIBBONS, OF JERSEY CITY, NEW JERSEY.

VERTICAL BROILER.

SPECIFICATION forming part of Letters Patent No. 457,316, datedAugsistjl, 1891.

Application filed April 2, 1891. Serial No. 387,417- (No model.)

and useful Improvements in aVertical Broiler,

of which the following is a full, clear, and exact description,reference being had to the accom pan yi ng drawings, forming a part ofthis specification, and in which similar letters of reference indicatecorresponding parts in the several views.

My present invention relates to an apparatus designed more especiallyfor broiling meats, fish, or other food supplies, but adapted also forauxiliary boiling, frying, or stewing operations.

The invention has for its principal object to provide avertically-arranged broiling apparatus which consumes within itselfnearly all the fatty smoky fumes or vapors given off from the food beingbroiled and carries what little of the fumes which escape from the frontof the broiling-chamber to the hot-product flue or outlet of theapparatus, whereby the disagreeable fatty fumes are kept from the roomand to a considerable extent are utilized as fuel to secure maximumeconomy in operating the apparatus. Other important and auxiliaryadvantages in structure and operation are also obtained, as hereinafterrecited.

The invention consists in certain novel features of construction andcombination of parts of the apparatus, as hereinafter described andclaimed.

In the drawings, Figure 1 is a front or trans verse vertical sectionalview of the broiler apparatus, taken on the line 1 1 in Fig. 4. andpartly broken away. Fig. 2 is a detail perspective view showing anotherarrangement of the final upper hot-product outlets. Fi -3 is a detailrear face view of a portion of the intermediate partition-plate whichforms the rear wall of the broiling and fire chambers. Fig. Ais acentral vertical sectional side view of the apparatus, taken on the line4 4 in Fig. 1, with the grid indicated in dotted lines. Fig. 5 is avertical sectional side elevation of the broiler, taken on the irregularline 5 5 in Fig. 1. Fig. 6 is a perspective view of the broilerapparatus. Fig.7 is a plan view withthebroiler-casinginhorizontalsection through the upper hot-productchamber of the apparatus and illustrates a modified arrangement of thewater-back or heater device. Fig.8is a detail transverse verticalsection taken on the lineS 8 in Fig. 10; and Fig. 9 is a detail frontvertical sectional View of the broiling and fire chambers,.illustratinga modification of the grid and its supports.

The broiling-chainber A of the apparatus is located or arrangedverticallybetween two opposing contiguous plates or walls a a, which maybe either cast or sheet metal and are set about at the center of thestructure, and are preferably imperforate and made to slide in or outfrom the front, so as to be readily removable from the frame forpnrposes'of cleaning, repair, or renewal of the parts. Be-- hind eachcooking plate or wall A is a firechamber 13, which receives the hotproducts of a burner O, which is located in a lower chamber D. These twoside combustion: chambers D D, which. communicate, respect ively, withthe two fire-chambers B 13, also communicate freely with a rear passageD, formed in the broiler easing or frame E behind the broiling-chamber Aby a suitable intermediate vertical wall or partition 01, which at itsmain upper'portion extends from side to side of the casing E to form abacking to the rear end parts of the" fire-brick or other refractorylinings b b of the two fire-chainbers. At its lower central portion thispartition d extends down to the bottom or base plate E of the casing, soas to form in connection with two vertical plates F F, fitted betweenthe lower horizontal wall or fire-brick supporting-partition I) of thefire-chambers and the base-plate, alower central chamber A, whichvirtually is a downward extension of the broiling-chamber A, bothchambers communicating by a com paratively large cen tral opening a inthe plate I). Openings tlf d at the lower side parts of the partition (Zprovide freecommunication between the rear passage D and the two lowerchambers D D,

which open to the fire-chambers B B, as above mentioned. v

A horizontal plate b fitted in the casing E a short distance-say fourinchesbelow the top plate of the casing, partitions the fire- I chambersB B from an upper hot-product chamber G at the top of the apparatus.This plate b has two comparatively long and narrow slots or openings b bwhich allow pas.- sage of hot products from both fire-chambers B B intothe chamber G, which has an outlet at 9 through the back plate of thecasing to any suitably-connected discharge pipe or flue, and preferablyto a trap-fitting or elbow H, which is adapted to a flange-collar on theeasing, and has a pendent trap portion h catch ing the condensedfluid-deposits from the pipe N, which connects with an upper collar orflange 71 of the fitting. The side walls k of the trap-fittingpreferably stand off laterally from the end of the flue-pipe N to giveclear fall of deposits into the trap h, which preferably has a suitableplug h, allowing discharge of the trapped deposits at pleasure. Thespaces between the inclined side parts of the fire-chamber brick-liningsb and the casing E and horizontal partition-plates 1; 12 abovementioned, are preferably filled with asbestus, mineral wool, or othersuitable non-conduotor of heat, as shown in Fig. 1 of the drawings.

'It will be noticedthat the plate b forms a closed top to thebroiling-chamberA and that the intermediate wall or partition (1 at therearend of said chamber is providedwith an opening (1 allowing directpassage of air, mingled with fatty fumes from the substance beingbroiled in the chamber, rearward into the space D, which opens below atd 01' into the lower burning-chambers D D, into which thehot air andfumes thus pass, whence they rise into the two fire-chambers B B,wherein the air maintains combustion of the fluid fuel flaming at orfrom the burners, and the greasy smoky fumes are also entirelyconapparatus.

sumed to prevent undue accumulation of highly-inflammable fatty orgreasy deposits in'the outlets at T G g H and in the flue giving finalexit of the hot products from the This desirable result, which preventsthe fiue-outlets from easily taking fire, is attained, while the greasyfatty fumes consumed in the fire-chambers furnish additional fuel toincrease the heating effect of the burners upon the opposingcooking-walls a a, of the broiling-chamber, which are maintainedpreferably at a dull red heat.

Figs. 1, 4:, and 5 of the drawings show that behind the broiling-chamberA, below the rear outlet at therefrom, is placed in the passage Da'partition rib or flange d which extends between the chamber-wall d andthe rear plate of the main casing E and is preferably vertical andcentral at its upper part and at its lower part slopes off at an angleto either side and stops at the two lower side openings d d of the platecl. This rib or flange d has a twofold purpose. It re-enforces the backplate 01 of the broiling-chamber'froin-the rear plate of the casing toprevent breaking or injury of said plate d by violent contact of theinner hinged end'of the grid device I with it, and it also divides thehot air and greasy fumes escaping through the broiling-chamber opening01 and more certainly conducts said hot products in like volume to bothlower chambers D D, and consequently evenly distributes between the twofire-chambers B B the fatty fumes to be consumed therein.

The central portion of the horizontal plate I), or that part of it atthe bottom of the broilingchamber A has a central opening a, throughwhich fat drippings from the substance being broiled in the grid I fallinto a receiving pan or tray J, which is preferably fitted to slideendwise into and out of the casing E when the lower central front door ethereof is opened, said drip-tray being preferably sustained on ribs orflanges f f on the opposing lowerside walls F F of the lower chamber Aof the apparatus. Thistray has abottom which slopes to an opening 3',through which thefat drippings fall to the bottom'plate E of the casing,which at the chamber A may be sloped every way toward a central openingit, through which the fat drippings finally fall into a suitable pan orreceiver K, placed on the floor or bench support of the apparatus. Ifdesired, the bottom plate E may be cut away to leave the lower chamber Apractically bottomless, the drip-tray J in this case preventing-too freeupward circulation of cool air to the broiling-chamber A above it.

Figs. 1 and 4 of the drawings best show that all that part of theplate 1) within the broiling-chamber A and bordering the fatdrip openinga thereof slopes downward 1 from the side andend walls of the chamber tothe opening. This construction assures immediate downward discharge ofliquid fat from the ledge b and obviates lighting of the fat by the heatof the cooking-walls. This ledge 12 by its side parts also supports thegrid 1, the lower lateral extensions 11 of which rest upon it, while theupper lateral extensions 2' of the grid may enter between the oppositeguides a a fastened to the cooking-walls a a to steady the gridcentrally within the broiling-chamber.

The modification shown in Fig. 9 of the drawings illustrates how moreprominent rails or plates a a may be attached to the cookingwalls a a toguide and steady an ordinary fiatsided grid 1 centrally within thebroilingchamber A, this grid being sustained at its lower edge withinarecess or pocket b ,pendent from the inclined or sloping drip-surface bof the plate b. An opening at the bottom of this grid-sustaining pocketb allows drip of fat to the tray J beneath it. It will be noticed thatthis construction. with the pocket 11 and either with or without thelateral-side guides or steadiments a a in the broilingchamber allowseffective use of an ordinary fiat-sided grid, or one without lateraloutward projections from its side parts or frames.

The door e, whichcloses the front opening which project at each side ofsaid opening behind the front of the casing E. This door in openingdownward stops against thefront gassupply rail or pipe of the apparatus.The broiling-chamber Ais preferably fitted at the front with two sidehinged doors 6' e, which with the door e will be closed while thecooking-walls are being heated up ready for work, and when broiling isbeing done said doors 6 may or may not be closed as far as theprojecting handles of the grid will allow.

Lower side front doors 6 e are peculiarly formed, so as to each cover anopening 6 of the casing, giving access to a lower side chamber D toallow introduction and adj ustment of the burner C and for cleaning outsaid burner-chamber, and also to coverv an upper smaller opening a,which aligns with a front opening 6 in the end of the fire-brick b, andgives access to the fire-chamber B by a taper or match for lighting theburner and also serves as a sight-hole for inspection of the burner todetermine if it is flaming or working properly. These doors 6 are alsopreferably hinged at one side edge, as shown more clearly in Fig.6 ofthe drawings.

NVhile most of the fatty or greasy fumes from the meat or substancebeing broiled escape rearward through the broiling-chamber opening d andthence to the fire-chambers, where they are consumed, as abovedescribed, a comparatively small volume of these fumes will escape atthe front of the broiling-chamber. It is desirable that these latterfumes be prevented from escaping into the kitchen or room. Hence Iprovide for carrying them off rearward through a front projecting hoodL,which by an opening e in the front wall of the main easingcommunicates with an interior cap-or conduit M, which is open at bothends, and at its rear end communicates with the outlet g of the upperhot-product chamber G of the apparatus. This inner conduit M preferablyoverlies the broiling-chamher A, but, unlike a former broiler made byme, it has no direct communication with the broiling-chamber through thepartition-wall b which in the prior construction was provided withopenings with a damper thereat to allow all fatty fumes from the foodbeing broiled to pass into the conduit and thence to the outlet fine orchimney, instead ofmost of the fumes being conducted to and burnedwithin the fire-chambers, as in this apparatus. The outlet g, as shownin. Figs. 1 and 7 of the drawings, is wider than the inner open end ofthe conduit M to allow exit through end parts g g of said outlet of thehot products which rise from the firechambers B through the'openings binto the chamber G of the apparatus; but it will probably be preferableto form the hot-product outlets as shown in Fig. 2 of the drawings,wherein the casing-outlet g is no wider than the conduit- M, which iscut away -at g g at both sides next vthe outlet g. This constructioncauses the hot products from the fire-chamber outlets b? to enter therear end of the conduit on of frying, boiling,

their way to the final outlet 9 and promotes increased or strongerrearward draft offatty fumes through the conduit M to said outlet 9. Theparts L M are preferably flangejointed to the front of the main casingE, and at its inner end the conduit M preferably has anupwardly-projecting rib or flange m, which is pressed by ribs or flangesm on the top E of the broiler to hold the conduit down snugly at itsrear part and also at its side flange-joints with the partition-plate12?. Or-

dinary nibs hold down the front of the conduit M and also the plate b onwhich it rests. I provide, this broiling apparatus with a water-backdevice located in the upper hot- 'product chamber G and to be heatedby.hot

products from the two lower fire-chambers B B before said productsescape at the exit-flue, thus utilizing these products to maintain asupply of hot water through the medium of and 5 of the drawings, or thewater-back may comprise a hollow reservoir P, located, preferably, alongthe front of the chamber G and having pipe connections 19 p passingthrough the casing for attachment to the circulating-boiler, as willappear in Figs. 7 and 8 of the drawings. By placing the water-backreservoir ,P well toward the front it interferes little, if any, withthe effective use or stewing vessels on the top plate ll of the broiler,which is shown with two oval-shaped pot-holes closed by lids 6 6 Whenthe interior conduit M is used, the water-back reservoir P willpreferably be supported by it and clear above the plate I) to avoidchoking up the outlets b from the firechambers and let the heat play allaround the reservoir Should this conduit be dispensed with, thereservoir may be sustained by feet directly from the plate 6 It will benoticed that the front crossing portion of the pipe water-back O is alsosustained by the fume-conduit M and that said water-back extends overthe hot waste-product outlets of the two fire-chambers of the apparatus.

I propose fitting this broiler apparatus, and, preferably, at each side,with a skeleton shelf or hot plate R, supported by suitably-designedbrackets S from the main casing E, and having a couple of radial ribbedopenings 1" '7', toward which flame suitable fluid-fuel burners T T,which, as shown, are sustained from the casing by brackets 25 and areconnected to fuel-supply pipes U, which have cocks u and connect withrearward side extensions of the tubular gasrail V, which supplies themain burners O O of the broiler.

while broiling is being done in the chamber A a portable baking orroasting oven (not may be used on top ofxthe casing and shown) It willthus appear that ated structure for doing all kinds of cookingor'heating that an entire household may require.

The broiling-burners C have a tubular stem 0, which is preferably fittedby a plain slipjoint upon a collar which projects upward from theelbow-fitting w, to which is connected the mixing tube or pipe W, whichat its other end is held to an outer air-bulb w, the inlet-apertures ofwhich are outside the main casing E. To this bulb is connected the.gas-admitting nipple, which is held to a cock or valve '0, controllingsupply of gas from the main feed-rail V to the burner. A lug e on thebottom plate E holds the burner up to place and relieves the frontair-bulb and mixing-tube connection of undue strains.

In conclusion I specially mention that in this apparatus the air whichenters at the front of the broiling-chamber and sweeps rearward throughit to the back opening d thereof is highly superheated by its passagebetween the two hot cooking-walls a a of the chamber. Hence the saidair, laden with fatty fumes from the meat or substance being broiled,passes down the rear channel D and thence tothe lower chambers D D andthen upward to the fire-chambers B B in highlysuperheated condition, andin this state maintains combustion at the burners at a highertemperature than would be possible otherwise or if comparatively coolair were fed to the burner-tips to maintain combustion. The markeddifference as regards the use of super-heated air for maintainingcombustion at the burners between this broiler and one heretofore madeby meconsists in the initial super-heating of the air directly'by thebroiling-chamber walls and within the chamber itself prior to passage ofthe air to the firechambers instead of superheating the air by causingit to enter at upper openings of the main outer casing and taking upheat from the exterior walls of the fire-chambers before entering saidchambers.

Another improved feature worthy of notice is that, while in the formerconstruction the passage of air into the front of the broilingchamberand thence through its open top wall into a cap or conduit whichconducted it and commingled fatty fumes directly to the outlet-fine hadsome considerable effect to brown the'broiled surfaces of the meat bycontact of thepassing air with it, in the present construction theentire surfaces of the food are much more nicely browned, as the airsweeps clear through the broilingchamber from front to rear and noportion of the broiled food is left with an undesirablepale or lividcolor. Hence it is far more appetizing and palatable.

I have hereinbefore mentioned the important feature of supplying theinside of the burners only with pure atmospheric airadmitted at theair-bulbs w and mingling with gas admitted to the mixing-tubes of theburners, while combustion at the flaming points of the burners ismaintained-by a mixture of superheated air and fatty fumes from thebroiling-chamber. By this operation the fatty fumes are not allowed toenter the inside of the burners and clog them or interferewith theirworking with very hot blue flames, and at the same time the fatt-yfumesconsumed by said flames with the superheated air inthe fire-chambersonly increases the heating effect of the burners upon the broilercooking walls, and thus promotes continued economy of gas in operatingthe apparatus. As the bnrner-chambers D' become quite'hot and as themixing-tubes IV are within said chambers, the fluid fuel issuperheatedbefore it reaches the flaming-points c of the burners, whichincreases the effectiveness of the burners.

I am awarethat cooking apparatus have before been made with abroiling-chamber having direct communication with one or more side firechambers which therefore consumed fatty fumes from the food; but theseprior constructions are clearly distinguishable from my apparatus, inthat while in them the fumes are consumed the foodbeing broiled next orbetween the fires was tainted by the gaseous products of combustion orthe dust thereof, while in my apparatus, wherein there is an indirectcommunication between the broiling-chamber and the firechambers orsources of heat, the fatty fumes from the food being broiled areconsumed without causing the food to be contaminated by the gaseous orother products of the fluidfuel burners or any other sources of heatemployed, and this is a most important consideration, as will readily beunderstood.

Having thus described my invention, I claim as new and desire to secureby Letters Patent 1. A broiling apparatus made with a central orintermediate food-broiling and air-superheating chamber andfire-chambers at the sides thereof, said broiling-chamber communicatingindirectly with the fire-chambers which consume fatty fumes from thefood, substantially as described.

2. A broiling apparatus made with a central or intermediatefood-broiling and air-superheating chamber, fire-chambers at the sidesthereof and communicating indirectly therewith and consuming fatty fumesfrom the food, and an upper conduit receiving and carrying oif fumesescaping at the front of the broiling-chamber, substantially asdescribed.

3. A broiling apparatus made with a cen- IIO tral or intermediatefood-broiling and air-superheating chamber, fire-chambers at the sidesthereof and communicating indirectly therewith and consuming fatty fumesfrom the food, an upper conduit receiving and carrying off fumesescaping at the front of the broiling-chamber, and a hood projecting atthe front of said conduit, substantially as described.

4. A broiling apparatus made with a central or intermediatefood-broiling and air-superheating chamber, firechambers at the sidesthereof and communicating indirectly therewith and consuming fatty fumesfrom the food, an upper chamber receiving the hot products and having anoutlet therefor, and a conduit in said upper chamber communicating withits outlet and carrying off fumes escaping at the front of thebroiling-chamber, substantially as described.

5. A broiling apparatus made with a central or intermediatefood-broiling and air-superheating chamber, fire -chambers at the sidesthereof and communicating indirectly therewith and consumingfatty fumesfrom the food, an upper chamber receiving the hot products and having anoutlet therefor, a conduit in said upper chamber communicating with itsoutlet and carrying off fumes escaping at the front of thebroiling-chamber, and a hood at the front of said conduit, substantiallyas described.

6. A broiling apparatus made with a central or intermediatebroiling-chamber, firechambers at the sides thereof, an upper-chamberreceiving the hot products and having an outlet therefor, and a conduitin said upper chamber carrying off fumes escaping at the front of thebroiling-chamber, and a conduit having openings through its rearportion, forming alateral passage for the hot prod nets of thefire-chambers toward the hot-product outlet, thereby inducing increasedrearward draft of fatty fumes through the conduit, sub stantially asdescribed. I

7. The combination,in a broiling apparatus, of a casing, a food-broilingand air-superheating chamber A therein, fire-chambers B B next thebroilingchamber, chambers D D below the fire-chambers, fluid-fuelburners in the chambers D, and an outlet-chamber G above the chambers AB B, passages d D (1 being provided between the chambers A D D,substantially as described.

8. The combination, in a broiling apparatus, of a casing, afood-broiling and air-superheating chamber A therein, fire-chambers B Bnext the broiling-chamber, chambers D D below the fire-chambers,fluid-fuel burners in the chambers D D, a chamber G above the chambers AB B and having an outlet 9, passages (2 D (1' being provided between thechambers A D D, and a conduit M in the chamber G, substantially asdescribed.

9. The combination, in a broiling apparatus, of a casing, afood-broiling and air-superheatr ing chamber A therein, fire-chambers BB next the broilingchamber, chambers D D below the fire-chambers,fluid-fuel burners in the chambers D D, a chamber G above the chambers AB B and having an outlet g, passages d D (1 being provided between thechambers A D D, a conduit M in the chamber G, and a hood L at the frontof the conduit, substantially as described.

10. A broiling apparatus made with a central or intermediatefood-broiling andairvided below the fire-chambers, passages d D d beingalso provided between the chambers A D D, and a wall re-euforcing andfumedistributing plate (Z in the passage D, substantially as described.

12. A broiling apparatus made with a central orintermediatebroiling-chamber and fire-chambers at the sides thereof, the bottomplate or wall of the lire-chambers being extended within thebroiling-chamber as a marginal sloping fat-dripping ledge, substantiallyas described.

13. A broiling apparatus made with a broiling-chamber having 'a lowervertical grid-ens tainin g pocket, substantially as described.

14:. A broiling apparatus made with a central or intermediatebroiling-chamber and fire-chambers at the sides thereof, said broilingchamber having an open bottom comprising a sloping fat-dripping ledgeand a central vertical grid-sustaining pocket, substantially asdescribed.

15. A broiling apparatus made with a broiling-chamber having a lowervertical grid-sustaining pocket between its opposing cooking? walls,said walls having inwardly-extending lateral rails or projectionsguiding and centrally steadying the grid when in said pocket,substantially as described.

16. A broiling apparatus made with a central or intermediatefood-broiling and airsuperheating chamber, fire-chambers at the sidesthereof and communicating indirectly therewith to consume fatty fumesfrom the food, and fluid-fuel burners-heating the broiling-chambercooking-walls and provided at their mixing-tubes and outside the burneror fire-chambers with openings admitting atmospheric air, substantiallyas described, whereby the gas and air mixture in the burners is notvitiated by the hot air and fattyfume mixture consumed in thetire-chambers, as set forth.

17. The combination, in a broiling apparatus, of a casing, abroiling-chamber A, firechambers B B at-the sides thereof, and burn- ITOI hot products from both fire-cl1ambers, and a conduit traversing theoutlet-chamberand carrying fatty fumes from the front of thebroiling-chamber, of a Water-back device sustained by or from/thefume-conduit Within the upper outlet-chamber and extending over thehotWaste-product outlets of the fire-cham bers, substantia1ly as described.1

JAMES GIBBONS.

Witnesses: r

WALT R H. BABCOOK, R. MILEs ROBINSON.

